Roasted Sweet Potato, Butternut Squash, and Apple Mash

Mmm...squash, sweet potatoes, and apples!

Mmm…squash, sweet potatoes, and apples!

My house smells so amazing right now!  Like a super fantastic mixture of apple and pumpkin pies – yum!!

Next week my parents are taking off on their annual winter escape.  They are usually gone for around 6 weeks, so we like to get together for a family dinner before they leave.  Tonight’s main course is a pork loin roast and I’ve decided to bring along a tasty side dish.  I’ve made this dish a few times before, most recently for Thanksgiving, and it was a huge hit.  The great thing about this recipe is that you can play with the proportions and change out ingredients based on what you have on hand.  Don’t like squash, add more sweet potatoes or vice versa.  Don’t have any apples, use a few pears.  Don’t want to make too much, cut the recipe in half (although leftovers are just as delicious!).  It’s all good when mashed up with the warm, sweet flavors of the spices.

Roasted Sweet Potato, Butternut Squash, and Apple Mash


  • 2 large apples, peeled and diced into 1/2 inch pieces (Braeburn or Gala work well)
  • 1 small butternut squash, peeled and diced into 1/2 inch pieces
  • 4 medium sweet potatoes, peeled and diced into 1/2 inch pieces
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup toasted pecans, chopped
  • Coconut milk or maple syrup (optional)

What to do:

Pre-heat the oven to 400 degrees and line a baking sheet with foil.

In a large bowl, combine all of the above ingredients and mix to evenly coat the pieces with spices and coconut oil.  Spread the mixture evenly on the baking sheet.  Don’t worry if it doesn’t form a single layer.

Place the baking sheet into the oven for 25 minutes.  After 25 minutes, stir the mixture around, getting the bottom pieces to the top and spreading it evenly again.  Place it back into the oven and roast for another 20-25 minutes or until the squash and sweet potatoes are soft when poked with the tip of a knife.

Remove from the oven and let the mixture cool slightly.  Set up your food processor and puree in batches.  If the mixture is dry, add a little more coconut oil or even a splash of coconut milk or maple syrup.  Place the mashed veggies and apples into a baking dish and sprinkle with chopped pecans if you are ready to serve it.  At this point, the dish may be served immediately.  Or leaving the pecans off, you can keep it in the fridge for a few days and then re-heat in a 350 degree oven until warmed through, topping with pecans before serving.


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